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Creamy Seafood Lasagna

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Betty Crocker Kitchens
Updated Dec 22, 2020
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Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.

More About This Recipe

  • If you love creamy pastas and can’t get enough seafood flavor, this is the lasagna for you! Creamy seafood lasagna is just as easy to put together as your favorite classic lasagna, but the fresh-from-the-sea ingredients make it an extra special meal perfect for birthdays, anniversaries and even Valentine’s Day! What’s even better? This recipe delivers on flavor while also utilizing affordable imitation crab meat and frozen shrimp. You can even substitute cottage cheese for ricotta, if that’s what you have on hand. Overall, this lasagna proves you can have restaurant-quality food without leaving home! Keep exploring the wonderful world of lasagna recipes Betty Crocker has to offer, or pick up some tips on making perfect lasagne.

Creamy Seafood Lasagna

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 8
  • Ingredients 18
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Ingredients

  • 1/4 cup Gold Medal™ all-purpose flour
  • 9 uncooked lasagna noodles
  • 1/4 cup butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 2 cups half-and-half
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/3 cup dry sherry or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, slightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 container (15 oz) ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
  • 2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
  • 3 cups shredded mozzarella cheese (12 oz)
  • 1 tablespoon chopped fresh parsley, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook noodles as directed on package.
  • Step 
    2
    Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • Step 
    3
    In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • Step 
    4
    Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • Step 
    5
    Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Nutrition

560 Calories
29g Total Fat
41g Protein
34g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
18g
88%
Trans Fat
1g
Cholesterol
180mg
60%
Sodium
1380mg
57%
Potassium
400mg
11%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
7%
Sugars
5g
Protein
41g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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